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Friday, 20 August 2010

Kunafa is a pastry dessert eaten during Ramadan throughout most of the Arab world. The very fine threads of Konafa pastry are filled with sweet cheese, nuts or even mango. It can be made in a variety of ways, including in individual forms, or in a frying pan on the hob, but cooking it in the oven is probably the easiest when making a larger quantity.

Put half the pastry in a spring-form or loose base baking dish about 24 cm in diameter, then spoon the walnuts, sultanas mix onto the pastry, spreading evenly. Cover with the remaining pastry, pressing it down with the palm of your hand.

Cover with foil.

Bake in the oven at 220 degrees for 30 minutes, remove foil, return to oven until the top becomes golden. Remove from oven, place a plate over the tin and turn upside down, then pour the cool syrup over the hot pastry (or hot syrup over cold kunafa). Let it rest for 30 minutes.

Tasnin, i tried this one. Didnt work good. Maybe here he dont have the correct konafa pastry. I took step by step but in the end the konafe taste like not cooked and it was hard to eat. :( can you help me on this one? What should i do to make it good?

Kunafa is cooked once it is golden in colour as in the photos. As described, you should cook it covered with foil first. When the edges are browned (as in photo) this indicates the bottom is done, so remove the foil and let the top brown which takes about 15 minutes.

Kunfa dough really needs the syrup to soften it (almost inedible without it), but it is still supposed to be crispy - maybe its just not to your taste. Otherwise I can't think what went wrong, except maybe not pouring enough syrup or not giving it the kunafa enough time to absorb it.

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This blog is all about the food cooked in the modern Libyan kitchen: based on the traditional Shargawi, Gharbawi and Amazighi cuisines, but also including recipes shared with or recently imported from the the rest of the Arab world.